Saturday Baby Backs

[Plata-O-Plomo]

Doing a few baby backs today. The wife and neighbors like sweet so I am doing two racks sweet and one I am trying to do a bit spicey. That one I rubbed with Franks Hot Sauce, added a few red pepper flakes, and then used R. Butts R Smokin Cherry Habanero. I am hoping that has enough of a flavor bite to be a winner.

And for the neighbor who does not like smoke, I lit up the Amazin Tube outside the smoker for a bit before I put it in.

I got to get a stick burner!

[Plata-O-Plomo]

Wrapped a bit ago. These are for the sweet ones.

[BGEChicago]

Capt,

Franks on a rib?? Hmmm.. I may have to try that one, sounds like a good idea!

Thanks,
Greg

[rm41400]

Nice cook!

What don’t you love about the Yoder? What temps did you cook at and how long?

Yeah when I have time it’s hard to beat the stick burner.

[Inthewoods]

What are ya cooking on?
Ribs are looking really good!

-D

[Plata-O-Plomo]

Sorry, no pics of the final product. The wife and I started snacking on them as soon as I pulled them. I had some canned baked beans. I did not even heat them up. Just ate them right out of the can as I snacked. After delivering ribs to my good neighbor we were about done and I totally forgot to snap a pic.

I cooked these on my YS640s using oak with an Amazin Tube burning oak for a little extra smoke. I used the top rack in the smoker. I ran it at 225 for the entire cook. Used a 2.5, 1.5, 1 hour process (ish).

Rack 1 (mine) I used Franks Red Hot as a binder. A light sprinkle of red pepper flakes on both sides followed by R. Butts R. Smokin Cherry Habanero rub on both sides. For stage two I wrapped with a little honey on the bone side and about 8 ounces of leaded coca cola. For stage three I did not sauce. Overall the bite was awesome and it had just a little snap with the spice. My wife said it had a kick but I disagree. Her weak ass taste buds are not very adventurous. It just tasted like good BBQ. I then used a little Blues Hogs BBQ sauce and I tell you that set the rib off. Really good BBQ. If I did these again I might add a bit of coffee flavor for another depth of flavor.

Rack 2 and 3 belong to the wife and the neighbor. They like their ribs sweet. I did not use a binder. Dusted both with Killer Hogs BBQ rub. For stage two I wrapped with brown sugar, honey, and butter. For the final stage I mopped with Famous Dave's Sweet and Sassy. I call this a desert rib because they sure were sweet and savory.

Overall a nice cook. I got smoke rolling and hopefully my a$$hole neighbor smelled it all day long (that is why I ran it at 225).

Cheers all!

[BKING!]

They sound amazing!

[SMOKE FREAK]

Originally Posted by BGEChicago

Capt,

Franks on a rib?? Hmmm.. I may have to try that one, sounds like a good idea!

Thanks,
Greg

I rub mine down with chipotle Tabasco before I apply the rub...It's a great plan for an undertone of flavor and slight heat...

[Plata-O-Plomo]

I found some sweet and spicy Tabasco at a restaurant food store a week or so ago. It has a really good sweet, hot, almost Asian type of profile. It will definitely find its way into one of my next smokes. I have been using it on baked potatoes and just about everything else.